The à la carte meal, which will be offered every Friday through Sunday, highlights an assortment of sweet and savory seafood and Southern-inspired items.
Business has been strong during the midevening hours around 8, according to McInnis. Now the restaurant wants to draw larger crowds during the day through brunch and happy-hour specials.
A few of the restaurant's best-selling plates will appear on the brunch menu, including the sweet corn spoon bread, loaded with buttermilk cream, scallions, and butter-poached lobster ($10 to $13); smoked fish dip made with cherry-wood-smoked local catch, house pickles, and thyme and served with a handful of saltines ($9); and McInnis' famed fried chicken, which is seasoned with bay leaves and citrus and served with a pickled watermelon salad and hot sauce ($22 to $39).
The "big fish for two" — a three-pound snapper that's fried and served whole and crisp — is also available during brunch ($55 to $65), as is a surf-and-turf burger stuffed with butter-poached lobster and grilled beef ($36) and a selection of sides, such as grits, rum-glazed pineapple rings, and potato tostones ($8).
McInnis and Booth are also proud of Stiltsville's brunch cocktails, including the Sunny Harper Rosé, made with passionfruit, St-Germain, Aperol, citrus rosé, and Angostura bitters, and the Big Fat Cuban Cigar, containing Cuban tobacco-smoked ice ($12 each).
Stiltsville Fish Bar. 1787 Purdy Ave., Miami Beach; 786-353-0477; stiltsvillefishbar.com. Brunch 11 a.m. to 3 p.m. Friday through Sunday.